Phenomenological based model for the prediction of the structural changes during chocolate conching process

Autor: González, Camila, Acosta, Elly V., Mazo Rivas, Juan Camilo, Muñoz, Diego A.

Publikováno v: In Journal of Food Engineering January 2021 289

Observability analysis and state estimator proposal for the chocolate conching process

Autor: Gonzalez Arango, Camila, Acosta, Elly, Mazo, Juan, Ocampo-Martínez, Carlos|||0000-0001-9251-6044, Muñoz, Diego

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
UPCommons. Portal del coneixement obert de la UPC
Universitat Politècnica de Catalunya (UPC)

Trabajo presentado en la 5th Colombian Conference on Automatic Control (CCAC), celebrada desde Ibague (Colombia) de forma virtual, del 19 al 22 de octubre de 2021
The conching process is a crucial stage involving the development of sensory attri

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::559f5212b8b1fbe6a9d203d5d661da2c
http://hdl.handle.net/10261/263388

Towards a phenomenological based model for predicting the hardness of a processed meat product.

Autor: Acosta, Elly V., Ospina-E, Juan C., Muñoz, Diego A., Alvarez, Hernan

Publikováno v: Journal of Food Science & Technology; 2021, Vol. 58 Issue 2, p701-709, 9p